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I've smoked at least 45 pounds of Boston Butts each Friday night for the past 4 weeks. I need some extra cash and have several friends and family who are glad to eat some tasty pulled pork and help with my cause.
I have a 22.5 Weber Smokey Mountain and it is the cat's meow when it comes to smokers. I cook at 225 degrees and get the pork up to 190-200 internal temp before pulling them. I recently purchased a Maverick 732 Wireless Thermometer set so I can monitor it at night without having to get up and go outside every few hours. I'm still working out the kinks but I think I'm going to get some great use out of it.
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